Leek and Potato Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
My favorite thing about this leek and potato laksa is how quickly it comes together in just 55 minutes total. The beauty of this recipe is that you probably have most of these ingredients already, making it wonderfully budget friendly for a restaurant quality meal. Leeks are packed with vitamins and minerals that support heart health, and when you blend them with fragrant lemongrass, turmeric, and chilies, you get this deeply satisfying comfort soup that tastes like you've been cooking all day. It's become my go to weeknight dinner because it's genuinely simple, incredibly aromatic, and absolutely delicious.
Ella x
Ingredients
- 400 mlcoconut milk
- 800 mlvegetable stock
- 3leeks(white and light green parts, sliced into rings)
- 400 gpotatoes(cubed)
- 2lemongrass stalks(bruised and halved)
- 30 gfresh turmeric root(grated or sliced)
- 20 ggalangal(thinly sliced)
- 2red chilies(deseeded and minced)
- 3shallots(thinly sliced)
- 3garlic cloves(minced)
- 15 mlfish sauce
- 30 mllime juice
- 30 mlvegetable oil
- 15 gfresh coriander(roughly chopped)
Detail level
Instructions
- 1
Heat oil in a large pot and gently fry the shallots until golden and fragrant, about 3-4 minutes.
Tip: Don't rush this step as it builds the flavour base for the entire laksa.
- 2
Add minced garlic and red chilies, stirring constantly for 1 minute until aromatic.
Tip: Keep the heat moderate to avoid burning the garlic.
- 3
Stir in the grated turmeric and sliced galangal, cooking for another 2 minutes to release their essential oils.
Tip: The mixture should become fragrant and slightly darkened in colour.
- 4
Pour in the vegetable stock and coconut milk, then add the bruised lemongrass stalks. Bring to a gentle simmer.
Tip: Stir well to combine the aromatic paste with the liquids evenly.
- 5
Add the cubed potatoes and cook for 12-15 minutes until they begin to soften.
Tip: The potatoes should still hold their shape but be tender when pierced with a fork.
- 6
Add the sliced leeks and continue simmering for 8-10 minutes until both vegetables are fully tender.
Tip: Leeks cook quickly, so don't overdo this stage or they'll become mushy.
- 7
Remove the lemongrass stalks, then stir in the fish sauce and lime juice to taste. Adjust seasoning as needed.
Tip: The lime juice should brighten the broth; add more if needed for balance.
- 8
Ladle the laksa into bowls and garnish generously with fresh coriander. Serve hot.
Tip: Offer lime wedges on the side for diners to add extra brightness if desired.
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